Prince of Wales Cake

  • Yield 16 to 20 servings

This cake is often served as the groom's cake.


1/3 cup butter
1 1/2 cups sugar
3 eggs, well beaten
2 tablespoons molasses
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon nutmeg
3 cups sifted cake flour
1 1/2 teaspoons baking powder
1 1/2 cups buttermilk
Finely grated rind of 1 lemon
Lemon Filling:
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 egg yolk
Grated rind and juice of 1 lemon
1 tablespoon butter
Boiled Icing:
1 cup sugar
1/2 teaspoon cream of tartar
1/3 cup hot water
2 egg whites
1/4 teaspoon vanilla
1/4 teaspoon almond extract


  1. To prepare the cake.  Cream butter and sugar until fluffy.  Add eggs, then molasses.  Beat well.   Sift dry ingredients together 3 times.  Add to butter mixture alternately with the buttermilk and lemon rind.  Pour batter into 2 well-buttered and floured 9-inch cake pans.  Bake at 350F for 20 to 25 minutes.
  2. To prepare the filling.  Combine sugar, cornstarch and salt in a saucepan.  Stir in yolk and rind.  Add enough water to the lemon juice to make 1 cup.  Stir into sugar mixture and cook, stirring constantly until thick.  Stir in butter.  Cool to room temperature.  Spread between the cake layers.
  3. To prepare the icing.  Beat sugar, cream of tartar and water in saucepan.  Cook to soft ball stage (236F on a candy thermometer).  Beat egg whites until stiff but not dry.  Pour hot syrup over whites in a fine stream beating constantly.  Continue beating until icing forms stiff peaks.  Beat in flavorings.  Ice the cake.

Recipe reprinted with permission from The Junior League of Chicago’s Soupcon II (Chicago, Illinois, 1982).




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